Cinnamon Roll Cheesecake is a delicious dessert that combines the flavors of soft cinnamon rolls and creamy cheesecake. It’s a sweet treat that is perfect for breakfast or dessert and will make everyone smile!
Why Make This Recipe
You should make this Cinnamon Roll Cheesecake if you love the sweet, warm taste of cinnamon rolls and the rich creaminess of cheesecake. Together they create a delightful dessert that is easy to prepare and sure to impress your family and friends.
How to Make Cinnamon Roll Cheesecake
Ingredients:
For the Cinnamon Roll Base:
- 1 can (16.5 oz) refrigerated cinnamon rolls (with icing)
- 1 tbsp flour (for dusting)
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 tsp cinnamon
Optional topping:
- Remaining icing from the cinnamon rolls
- Whipped cream (for serving)
Directions:
- Preheat your oven to 350°F (175°C).
- Prepare the Cinnamon Roll Base: Unroll the cinnamon rolls and arrange them in the bottom of a greased 9-inch springform pan. Press them down to form an even layer. If desired, you can sprinkle a little flour on top.
- Bake the cinnamon roll base in the preheated oven for about 10 minutes or until it is lightly golden.
- In a separate bowl, prepare the cheesecake filling: Beat the softened cream cheese and granulated sugar together until smooth. Add in the eggs one at a time, beating well after each addition. Then mix in the vanilla, sour cream, and cinnamon until everything is combined.
- Pour the cheesecake filling over the cinnamon roll base in the springform pan, spreading it evenly.
- Bake for 50-60 minutes, until the cheesecake is set and has a slight jiggle in the center. Let it cool to room temperature.
- Once cooled, refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with the remaining icing and add whipped cream if you like.
How to Serve Cinnamon Roll Cheesecake
Serve the Cinnamon Roll Cheesecake cold, straight from the refrigerator. You can add extra icing or whipped cream on top for more sweetness!
How to Store Cinnamon Roll Cheesecake
Keep the cheesecake in an airtight container in the refrigerator for up to 5 days. If you have leftovers, it’s best to cover them well before refrigerating.
Tips to Make Cinnamon Roll Cheesecake
- Make sure the cream cheese is at room temperature for a smooth filling.
- Do not overmix the cheesecake filling; just mix until combined.
- Let the cheesecake cool properly to prevent cracks.
Variation (If Any)
You can add a swirl of caramel sauce or a sprinkle of nuts into the cheesecake filling for an extra twist. You can also use flavored cream cheese, like pumpkin or strawberry, for a different taste.
FAQs
Can I use homemade cinnamon rolls?
Yes, homemade cinnamon rolls work well if you prefer them over store-bought.
How do I know when the cheesecake is done?
The cheesecake should be set with a slight jiggle in the center when it is finished baking.
Can I freeze the Cheesecake?
Yes, you can freeze it. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator when you are ready to eat it.